Storing Rubs

If you’re planning on storing a large batch of dry rub, use the most recently purchased dried herbs and spices. Most lose their flavor after the bottle has been open for 9 months to a year.

Wet rubs will generally keep for a few weeks under refrigeration.

Storing Herbs and Spices

Store spices in a cool, dark place. Heat, humidity and excessive light will result in the dry herbs and spices losing their favour more quickly.

A good way to store herbs and spices are small glass or plastic airtight containers.

If stored properly, dried herbs and ground spices will retain their favours for a year.

Whole spices may last for 3 to 5 years.

For best results grind whole spices in a grinder or mortar & pestle. If you want to enhance the whole spice favour, try roasting the whole spice in a dry skillet over a medium heat, being careful not to burn them.

To keep larger quantities of herbs and spices fresh, store them in tightly sealed containers in the freezer.

Do not store dry herbs and spices near any humid source, such as sinks, dishwashers, kettles, coffee makers, on countertops, near stoves and microwaves.

Avoid storing dry herbs and spices inside the refrigerator due to the high humid environment.

Once they’re cut from their plant, fresh herbs have a short shelf life. Maximize it by wrapping the stems in a damp paper towel, and placing the herbs in a plastic bag in the refrigerator. Most will keep for at least a few days. Or, clean and puree leafy herbs, like basil or parsley, spoon into ice cube trays, cover and freeze for up to three months. Spices like garlic and ginger can be kept at cool room temperature.

Dried herbs and spices do not have an indefinite shelf life. For optimal flavor, use within six months to a year after opening. Store in a dark, dry place away from heat sources, such as stoves or appliances.